Falafel with a Twist

Time

Prep 15 min · Cook 20 min · 35 min total

Difficulty

medium

1. 1

   Boil two cups of olive oil in a large pot or deep fryer. This should take at least 10 minutes.

   10 min
2. 2

   In a food processer, blend the chickpeas until smooth and then put it in a medium sized bowl. Add chopped cilantro, dried parsley, green onions, breadcrumbs and salt, and mix well. Add a little more breadcrumbs if necassary.

3. 3

   Make falafel balls 3 inches in diameter out of the chickpea mixture, but do not put them immediately into the hot oil. Test the heat of the oil by dropping a 1/4 teaspoon of the mixture; if the oil sizzles then it is ready.

4. 4

   Drop the balls carefully one by one into the large pot or deep fryer. DO NOT overcrowd the pot or deep fryer or else the temperature of the oil will drop and the falafel balls will not cook at an even rate. It is better to cook them in batches.

5. 5

   Cook for 5 minutes, and then with a skimming spoon (the ones you use to skin the fat off the stock or soups that you make), take the falafel balls out and put them on a towel to drain off the oil. Let cool completely, as this is served at room temperature. This mixture can make 16 falafel balls.

   5 min
6. 6

   In each pita pocket, put three falafel balls. Top them with the hummus, broccoli slaw, diced tomato and roughly grated baby carrots,. Serve when ready.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.